Ingredients
Scale
For the Chicken:
- 1½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Pasta & Sauce:
- 8 ounces linguine
- ¼ cup (4 tablespoons) cowboy butter, divided
- ¾ cup heavy cream
- 1 teaspoon garlic salt
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon lemon juice
- Lemon slices (for garnish)
- Chopped parsley (for garnish)
Instructions
- Cook the Pasta:Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain and set aside.
- Sauté the Chicken:Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Sprinkle with paprika, garlic salt, kosher salt, and pepper. Cook for 3–4 minutes per side, until golden brown.
- Add Cowboy Butter to Chicken:Add 2 tablespoons of cowboy butter to the skillet. Flip the chicken and cook until fully cooked (internal temp 165°F). Remove chicken and set aside.
- Make the Sauce:Lower heat to low. Add the remaining 2 tablespoons cowboy butter, heavy cream, garlic salt, and red pepper flakes. Scrape up browned bits for flavor and stir until smooth.
- Combine Pasta & Chicken:Return cooked linguine and chicken to the skillet. Toss everything until evenly coated in the sauce.
- Finish & Serve:Stir in lemon juice. Garnish with fresh parsley and lemon slices. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 20minutes
- Category: dinner
- Cuisine: American Fusion
Nutrition
- Serving Size: Per Serving
- Calories: 520 kcal
- Fat: 28 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 34 g